vegetarian

Pizza Monday: Peppers, Onions, and Veggie Sausage

I’ve been under the weather and wanted something warm and comforting.  Pizza’s comfort food, right?  Especially when topped with onions, peppers, and veggie sausage.

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You’ll need:

dough
1 green pepper
1 onion
10-12 oz. mozzarella
red sauce
ground veggie sausage

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I’m using Portland Pie’s Beer Crust again this week.  It’s so damn delicious.  Preheat your oven per your dough’s requirements.  Crumble some veggie sausage into a frying pan and brown over medium heat.  While that’s cooking, chop your onion and pepper into bite-size pieces.  Stretch your pizza dough, top with red pizza sauce, mozzarella, the chopped peppers and onions, and the cooked veggie sausage.  Cook until the crust is golden and the cheese is bubbling.

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Pizza Monday: Faux BBQ Chicken and Caramelized Onions

PIZZA

Pizza is superior to all other foods.

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This BBQ faux chicken pizza with caramelized onions is a perfect companion on a day indoors.  I made it in my pajamas while watching The Spoils of Babylon.  I had most of the ingredients on hand and didn’t measure any of them.

You’ll need:
dough of choice
10-12oz mozzarella cheese
caramelized onions
10oz faux chicken of choice
barbeque sauce
olive oil

If you’re in New England and don’t feel like making your own pizza dough – go get a ball of Portland Pie dough.  Their beer crust is easily the best store-bought pizza dough in existence.  It’s made in Maine with Shipyard beer and makes me homesick for Portland.

Having caramelized onions handy made this cooking venture extra easy.  If you aren’t an onion addict and thus don’t keep containers of them in the fridge, there are plenty of simple instructions available for caramelizing onions.

After you’ve made/found some caramelized onions, you can get started on the rest of the pizza.  Preheat your oven – I cooked my pizza at 375° for 20 minutes.   While the oven is warming, sauté your chicken substitute on medium heat.  When the chicken softens, cut it into bite-sized chunks, turn the heat to low, and stir in 1/3 to 1/2 cup barbeque sauce.  Continue cooking on low, stirring constantly, until the chicken is coated in sauce.  Set the chicken aside and stretch the dough to fit your pan.  Sprinkle the dough with olive oil and a bit of salt and pepper.  (I used applewood smoked salt with great results.)  Cover the dough in mozzarella – I used in the neighborhood of 12oz.  Distribute the onions and the chicken pieces atop the cheese and pop the pizza in the oven.  20 minutes later, you’ll be in food heaven.

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